Tikka Murgh

2 lb Chicken legs (6 legs?)

Butter for basting

--MARINADE

-- 1/4 c Yogurt

2 tb Ginger paste

2 tb Garlic paste

1/2 ts White pepper powder

1/2 ts Cummin powder

1 ts Mace-nutmeg-cardamom powder

1/2 ts Red Chilli Powder

1/4 ts Tumeric

4 tb Lemon juice

2 tb Gram flour

Salt; to taste 5 tb Oil

Clean, remove skin and debone chicken. Cut each leg into 4 pieces - 24 tikka in all.

Whisk yoghurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken pieces with this mixture. Keep aside for 3 1/2 hours. Preheat the oven to 350 degrees F. Skewer the marinated tikka at least an inch apart. Keep a tray underneath to collect the drippings. Roast in a moderately hot tandoor for 6-7 minutes, basting at least once. In a charcoal grill, for about the same time, basting once. In a pre-heated oven, roast the tikka for 8-10 minutes, basting at least twice. Make sure that the chicken does not touch the sides or the bottom of the oven.